Preheat oven to 150ºC/300ºF; line two baking sheets with baking paper.

Into a medium bowl sift together the flour, soda, and salt. Set aside.

In a large mixing bowl beat together butter and sugars. Scrape down the sides of the bowl as it forms a grainy paste. Add eggs and vanilla, and beat at medium speed until light and fluffy.

Add the flour mixture, macadamia nuts, and white chocolate, and blend at low speed until just combined. Do not overmix.

Drop by rounded tablespoons onto prepared baking sheets, leaving 2 inches (5cm) between dough mounds. Bake for 20 to 22 minute - take out when the cookie edges just begin to turn golden brown. Use a wide metal spatula to transfer cookies immediately to a cool, flat surface (like a clean countertop); this keeps the cookies moist on the underside - I slid the baking paper to the countertop and left it there till the cookies were cool.

Macadamias are completely addictive. The first time I went to Hawaii, I bought macadamias in all forms -- whole, in chocolate, etc. -- and when I got home, I felt so indulgent being able to put them in everything! Here they are quite expensive.

Patricia! I'm making the cinnamon/pecan cookies now. They're still in the oven but from what I ate of the batter, they are delicious! I think I may have a new favorite cookie! Thank you for posting such a fantastic recipe!

These are my second favourite cookies- first being the ever classic choc chip. They look exactly like the ones i get from Subway which i can never get enough of. Now I just have to try this one out- thanks for sharing the recipe, Pat!

I didn't used to be a big fan of macadamia nuts but I tried roasted and salted ones again and they were really good! I recently made my mom some white chocolate chunk macadamia nut cookies but didn't realize that the macadamias really should be roasted & salted (I used raw) so they did not taste so good.